Benjamin Knack of N.H. Inn goes foraging for ingredients
(TV Diner) - Executive Chef Benjamin Knack, from the Bedford Village Inn from Bedford, NH - has gone foraging - and now, he's found his way to the Seaport Hotel's Action Kitchen. It's a rustic mushroom tart - and yes, it's on the menu.
RUSTIC MUSHROOM TART
Pie Dough
Preheat oven to 350 degrees
1 cup all-purpose flour
teaspoon salt
5 tablespoon butter
3-4 tablespoons cold water
1. Mix, butter, and salt with fork
2. Add flour and mix with fork
3. Add cold water, 1 tbsp at a time, and work into flour until it forms a ball
4. Refrigerate for 10 minutes
5. Roll out dough and trace tart pans and cut out; place each dough into tart pans
6. Chill dough
7. Fill dough with parchment paper and beans, bake dough 7-10 min or until golden brown
Mushroom Puree
2 cups assorted mushrooms, Crimini, portabellas, shitakes, finely sliced
2 tablespoons butter
1 shallot diced
cup heavy cream
salt, pepper
Local
1. Melt butter, and saut the chopped shallot
2. Add the washed and finely sliced mushrooms.
3. Once lightly browned, place some mushroom to the side and puree the rest.
4. Place rest of mushrooms in blender and puree while adding the cream slowly and mix well. 5. Season with salt and pepper
6. Place puree in the shell, and top with sauted mushrooms and shaved Parmesan cheese.
For more information, go to www.bedfordvillageinn.com
